recipe

Wow your family and friends with this show-stopping dessert.

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Advanced
time
  • 1¼ hours, plus 30 minutes cooling time
yield
  • Serves 8

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Prepare Ingredients

10 to 12
(14-by-9-inch) phyllo sheets, thawed in refrigerator overnight or on counter for 4 to 5 hours (do not use microwave)
6 tablespoons
unsalted butter, melted and cooled
1½ cups (12 ounces)
whole milk
3
large eggs
½ cup (3½ ounces)
sugar
1 teaspoon
vanilla extract
¼ teaspoon
ground cinnamon
¼ teaspoon
salt
1 to 2 teaspoons
confectioners’ (powdered) sugar, for dusting

Gather Baking Equipment

  • Rimmed baking sheet
  • Plastic wrap
  • Clean dish towel
  • Pastry brush
  • 9-­inch round metal cake pan
  • 2 bowls (1 medium, 1 small)
  • Whisk
  • Oven mitts
  • Cooling rack
  • Fine-mesh strainer
  • Chef's knife
1
 
10 to 12
(14-by-9-inch) phyllo sheets, thawed in refrigerator overnight or on counter for 4 to 5 hours (do not use microwave)

Adjust oven rack to middle position and heat oven to 350 degrees. Place phyllo sheets on rimmed baking sheet. Cover with large sheet of plastic wrap. Sprinkle clean dish towel with water until just damp. Place damp towel on top of plastic.

 
2
 
6 tablespoons
unsalted butter, melted and cooled

Use pastry brush to paint inside of 9-­inch round metal cake pan lightly with a little bit of melted butter.

 
3
 

Remove 1 phyllo sheet from stack (keeping remaining sheets covered) and place on clean counter with long side facing you.

 
4
 

Use pastry brush to paint phyllo with melted butter, then shape into ruffled spiral. Continue to brush each phyllo sheet with butter, scrunch into strip, and add to cake pan until pan is full.

Ruffled Milk Pie Shaping 1 2up

  1. Use pastry brush to paint phyllo lightly with melted butter. (Don’t worry if the phyllo breaks or tears—­it’s OK!)
  1. Use your hands to push short sides of phyllo sheet toward one another, scrunching into loose accordion-­shaped strip.

Shaping Ruffled Milk Pie 2 2up

  1. Starting at one end, roll strip into spiral shape. Place in center of greased cake pan. Note that you will only spiral first phyllo. Following phyllo strips will go around first spiral.
  1. Repeat steps 1 and 2 and continue to place phyllo strips in cake pan until pan is filled with large spiral shape.
 
5
 

Place cake pan in oven and bake until phyllo is golden brown, 30 to 35 minutes. (This recipe was developed using a light-­colored cake pan. If using a dark-colored cake pan, reduce baking time to 20 to 25 minutes.)

 
6
 
1½ cups (12 ounces)
whole milk
3
large eggs
½ cup (3½ ounces)
sugar
1 teaspoon
vanilla extract
¼ teaspoon
ground cinnamon
¼ teaspoon
salt

While phyllo bakes, in medium bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and salt until well combined.

 
7
 

When phyllo is ready, use oven mitts to remove cake pan from oven (ask an adult for help). Place cake pan on cooling rack. Pour milk mixture evenly over phyllo in cake pan.

 
8
 

Use oven mitts to return cake pan to oven and bake until filling is set and no longer jiggles when pan is gently shaken (ask an adult for help), 20 to 24 minutes.

 
9
 

Use oven mitts to remove cake pan from oven (ask an adult for help). Place cake pan on cooling rack and let pie cool on rack for 30 minutes.

 
10
 
1 to 2 teaspoons
confectioners’ (powdered) sugar, for dusting

Dust pie with confectioners’ sugar. Slice pie into wedges and serve warm.